Potato & Spinach Soup with Sausage
Author: Kate Battistelli
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 6 servings
- 1 pound Italian sausage or sausage of your choice
- 1 tablespoon extra virgin olive oil, butter or bacon fat
- 1 large onion, chopped
- 2 stalks celery, chopped small
- 3 cloves garlic, diced
- 1 pound potatoes, diced or chunked, whatever you prefer
- 5 cups chicken broth
- 3 cups baby spinach or chopped fresh spinach
- ¼ cup heavy cream
- 2 teaspoons salt
- ½ teaspoon thyme
- 1 bay leaf
- Heat fat in a large pot or dutch oven. Add sausage and brown over medium heat, crumbling sausage as it cooks. Pour off most of the fat.
- Stir in garlic, onion, and celery and cook about 3 minutes to soften the veggies. Add salt, thyme and bay leaf.
- Add potatoes and chicken broth and bring to a boil. Cook on medium about 15 minutes or until potatoes are tender.
- If you like, use a potato masher to mash some of the chunks of potatoes.
- Stir in spinach and let it wilt, about 2 minutes.
- Add the heavy cream and remove the bay leaf right before serving.
Recipe by Kate Battistelli at https://katebattistelli.com/food/soups/potato-and-spinach-soup-with-sausage/
3.5.3226